It might not be summer anymore, and the thought of burgers and seafood might be have drifted away. But who says we can’t whip up some burgers on the stove? I love crab, I love Sriracha, I love roasted red pepper. I think I’m in love. Ps. can we not close down the Sriracha factory?
1/3 cup mayonnaise
1 large egg, lightly beaten
2 tablespoons thinly sliced scallions, white tip only
1/2 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon hot sauce
Salt and freshly cracked black pepper
1 pound lump crabmeat, picked over for shells
2 1/2 cups panko bread crumbs
3 3- to 4-inch ciabatta rolls, halved horizontal
2 tablespoons (1/4 stick) butter plus more for rolls
2 tablespoons grapeseed oil or vegetable oil
6 crisp heart of romaine lettuce leaves, trimmed to 6-inch length
In a large bowl, whisk mayonnaise, egg, scallions, Worcestershire sauce, dry mustard, hot sauce, and salt and pepper, to taste. Add in the crabmeat and 1 cup of the bread crumbs until just combined. Divide the mixture into 4 equal portions and form into patties. Put the patties on the baking sheet, cover with plastic wrap and refrigerate for at least 30 minutes to firm up. Remove the patties from the refrigerator and toss them in the remaining bread crumbs until fully covered.
Melt 2 tablespoons butter with oil in large skillet over medium-high heat. Working in 2 batches, add burgers to skillet. Sauté until brown, about 5 minutes per side.
Red Pepper Dressing:
1/4 cup mayonnaise (preferably organic)
2 green onions, thinly sliced
2 tablespoons minced drained roasted red pepper from jar
1 tablespoon fresh lemon juice
1 tablespoon ketchup (preferably organic)
1 tablespoon hot chili sauce
1/4 teaspoon finely grated lemon peel
1 cloves minced garlic
Method: Whisk all ingredients together in a bowl.
** Recipe adapted from Bon Appetit